Classic Vanilla Layer Cake

Ingredients

• 2 3/4 cups cake flour
• 2 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1 cup unsalted butter, softened (for cake)
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup whole milk, room temperature
• 1 1/2 cups unsalted butter, softened (for buttercream)
• 4 cups powdered sugar
• 3 tbsp heavy cream
• 1 tsp vanilla extract (for buttercream)

Nutrition (estimated per serving)

Method

1. Preheat the oven to 350 F. Grease two 8-inch round cake pans, line the bottoms with parchment paper circles, then grease the parchment too so the layers never stick.
2. Whisk 2 3/4 cups cake flour, 2 1/2 tsp baking powder, and 1/2 tsp salt together in a bowl and set aside.
3. In a large bowl, beat 1 cup softened butter and 1 3/4 cups sugar on medium-high speed for 3 to 4 minutes until noticeably pale and fluffy in volume; this step builds the air bubbles that make the cake light, so do not rush it.
4. Add the 4 eggs one at a time, beating for about 20 seconds after each and scraping the bowl between additions, then mix in 1 tbsp vanilla.
5. With the mixer on low speed, add the flour mixture in three additions alternating with 1 cup milk in two additions, beginning and ending with flour. Mix each addition just until combined; stop the mixer as soon as you no longer see dry flour to avoid a dense, rubbery crumb.
6. Divide the batter evenly between the two prepared pans (a kitchen scale helps here) and smooth the tops with a spatula.
7. Bake for 26 to 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs, and the cake springs back when lightly pressed. Avoid opening the oven before 22 minutes or the cakes may sink in the middle.
8. Cool the cakes in their pans on a wire rack for 10 minutes, then run a knife around the edges and turn them out onto the rack to cool completely, at least 1 hour, before frosting - frosting a warm cake will melt the buttercream.
9. For the buttercream, beat 1 1/2 cups softened butter on medium speed for 2 minutes until smooth and creamy.
10. Add 4 cups powdered sugar one cup at a time on low speed to avoid a sugar cloud, then add 3 tbsp heavy cream and 1 tsp vanilla and beat on medium-high for 2 to 3 minutes until light and fluffy.
11. Place one cooled cake layer on a plate, spread about 3/4 cup buttercream evenly on top with an offset spatula, then set the second layer on top. Frost the top and sides with the remaining buttercream, smoothing with the spatula or a bench scraper.

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